Summer Corn and Vegetable Soup
By Jessica RudolphPublished on April 28, 2025
Time
1 hour
Yield
Serves 4
Ingredients
¼ cup extra-virgin olive oil, plus extra for serving1 onion, chopped fine 2 carrots, peeled and chopped fine1½ teaspoons table salt, divided½ teaspoon pepper 4 cups vegetable or chicken broth 1 (10-ounce) can Ro-Tel Original Diced Tomatoes & Green Chilies 3 ears corn, kernels cut from cobs, cobs reserved1 zucchini, cut into ½-inch pieces4 ounces green beans, trimmed and cut into 1-inch pieces½ cup chopped fresh basil
Before You Begin
If the corn cobs are too hot in step 3, use a clean kitchen towel to hold them steady while you scrape. Serve with lots of buttered crusty bread or cornbread.
Instructions
- Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, carrots, 1 teaspoon salt, and pepper and cook until browned, 5 to 8 minutes. Stir in broth, tomatoes and their juice, and corn cobs and bring to simmer. Reduce heat to medium-low and simmer until vegetables are tender and soup is slightly thickened, 20 to 30 minutes.
- Remove corn cobs and set aside to cool. Increase heat to medium. Stir corn kernels, zucchini, green beans, and remaining ½ teaspoon salt into soup and cook until vegetables are tender, 5 to 8 minutes.
- Use back of knife to scrape pulp from reserved corn cobs; discard cobs. Stir corn pulp and basil into soup. Measure out 1 cup soup into blender and process until smooth, about 1 minute. Stir puree back into soup and season with salt and pepper to taste. Serve, drizzling with extra oil.
Time
1 hourYield
Serves 4Ingredients
¼ cup extra-virgin olive oil, plus extra for serving
1 onion, chopped fine
2 carrots, peeled and chopped fine
1½ teaspoons table salt, divided
½ teaspoon pepper
4 cups vegetable or chicken broth
1 (10-ounce) can Ro-Tel Original Diced Tomatoes & Green Chilies
3 ears corn, kernels cut from cobs, cobs reserved
1 zucchini, cut into ½-inch pieces
4 ounces green beans, trimmed and cut into 1-inch pieces
½ cup chopped fresh basil
Ingredients
¼ cup extra-virgin olive oil, plus extra for serving
1 onion, chopped fine
2 carrots, peeled and chopped fine
1½ teaspoons table salt, divided
½ teaspoon pepper
4 cups vegetable or chicken broth
1 (10-ounce) can Ro-Tel Original Diced Tomatoes & Green Chilies
3 ears corn, kernels cut from cobs, cobs reserved
1 zucchini, cut into ½-inch pieces
4 ounces green beans, trimmed and cut into 1-inch pieces
½ cup chopped fresh basil
Ingredients
¼ cup extra-virgin olive oil, plus extra for serving
1 onion, chopped fine
2 carrots, peeled and chopped fine
1½ teaspoons table salt, divided
½ teaspoon pepper
4 cups vegetable or chicken broth
1 (10-ounce) can Ro-Tel Original Diced Tomatoes & Green Chilies
3 ears corn, kernels cut from cobs, cobs reserved
1 zucchini, cut into ½-inch pieces
4 ounces green beans, trimmed and cut into 1-inch pieces
½ cup chopped fresh basil
Why This Recipe Works
Simmering stripped corn cobs in store-bought broth made a quick corn broth, which added a fresh summery sweetness to the soup. We scraped the simmered cobs clean and added the pulp back to the soup to capture the corn’s creamy starch and then pureed a small portion of the soup to add even more body. A can of Ro-Tel Original Diced Tomatoes & Green Chilies added spicy warmth to the lively soup.
Before You Begin
If the corn cobs are too hot in step 3, use a clean kitchen towel to hold them steady while you scrape. Serve with lots of buttered crusty bread or cornbread.
Instructions
- Heat oil in Dutch oven over medium-high heat until shimmering. Add onion, carrots, 1 teaspoon salt, and pepper and cook until browned, 5 to 8 minutes. Stir in broth, tomatoes and their juice, and corn cobs and bring to simmer. Reduce heat to medium-low and simmer until vegetables are tender and soup is slightly thickened, 20 to 30 minutes.
- Remove corn cobs and set aside to cool. Increase heat to medium. Stir corn kernels, zucchini, green beans, and remaining ½ teaspoon salt into soup and cook until vegetables are tender, 5 to 8 minutes.
- Use back of knife to scrape pulp from reserved corn cobs; discard cobs. Stir corn pulp and basil into soup. Measure out 1 cup soup into blender and process until smooth, about 1 minute. Stir puree back into soup and season with salt and pepper to taste. Serve, drizzling with extra oil.
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